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Holiday Rum and Raisin Cake

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Description Edit

A delicious cake - a nice alternative to fruitcake.

Ingredients Edit

Glaze Edit

Directions Edit

  1. Combine raisins and rum; cover and stand until rum is absorbed.
  2. Stir together: flour, baking powder, salt.
  3. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
  4. Beat on high speed for 5 minutes, scraping down sides often.
  5. Add dry ingredients to creamed mixture alternately with cream.
  6. Stir in raisins and turn into baking pans.
  7. Preheat oven to 350 degrees and bake: 12 cup bundt pan: 70 to 80 minutes; or 2 – 6 cup bundt pan: 40 to 45 minutes.
  8. This cake gets very brown on top.
  9. Cool 10 minutes, then remove from pans.
  10. Brush with rum and butter glaze.
  11. Allow cake to absorb and repeat until glaze is used up.

Glaze Edit

  1. Melt ½ cup butter in saucepan; add 1 cup sugar and ½ cup water.
  2. Boil for 5 minutes, stirring constantly.
  3. Remove from heat and stir in ½ cup rum.
  4. Cool slightly.

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